JPH0426803Y2 - - Google Patents

Description

[Detailed description of the invention] [Field of industrial application] The invention is a smokeless cooker, more specifically a cooker that prevents the generation of smoke by keeping the entire cooking section at a uniform temperature to the extent that the oil does not emit smoke. In particular, it is suitable for use as a cooking device that draws oil or for cooking ingredients that produce oil, such as a gas roaster for grilled meat.

[Prior art] Conventionally, when cooking, the oil poured into the cooking area and the fat from the cooking ingredients such as meat and fish emit smoke at a temperature of approximately 230°C, which can cause discomfort during cooking. It was known.

Therefore, various devices have been devised in cooking utensils to prevent such fat from coming out.

For example, you can heat the cooking ingredients from above so that the fat from the cooking ingredients does not come into contact with the heat source and prevent smoke from the fat, or you can heat the cooking ingredients from above and place the heat source in a position shifted from directly below the cooking area. A device that prevents the fat from coming into contact with the heat source has been proposed and is already in practical use.

[Problems that the invention aims to solve] However, with conventional cooking utensils, when cooking, such as yakiniku, the cooking part must be oiled in advance, the heat of the cooking part that is being heated cannot be used. At the very least, this oil gave off smoke. Additionally, if fat was released from the cooking ingredients during heating, this fat would also generate smoke.

Furthermore, there was particularly significant smoke in the cooking section, which was heated to a high temperature and was close to the heat source.

On the other hand, if the temperature of the portion near the heat source is set to a temperature that does not cause smoke, the cooking portion far from the heat source may not reach a temperature suitable for cooking.

Therefore, the present invention maintains the temperature of the entire cooking section at a constant level and maintains the temperature at a level where no smoke is emitted from the oil, thereby preventing smoke from getting into the eyes or making the room greasy. The purpose is to provide a smokeless cooker.

[Means for solving the problems] In order to solve the above-mentioned problems, the present invention has the following features:
In a cooking device formed by placing a griddle in a cooking notch cut out in the table surface, which is the upper surface of the cooking table, and providing an inner frame inside the cooking table corresponding to the lower part of the griddle, the inner frame is The box body and
A swash plate is provided continuously on the upper edge of the box, a gap is provided between the swash plate and the iron plate mesh, a heat source is provided below the swash plate, and a heat source is provided between the heat source and the swash plate. It is characterized in that a heat guide is provided and a cooling device for cooling the griddle is provided in the gap between the swash plate and the cooking table.

[Function] In this invention, since there is a gap between the swash plate and the griddle, conductive heat from the heat source does not directly act on the griddle, so the heat used for cooking is only convection heat and radiant heat. .

Therefore, since the iron plate net is not partially heated by conductive heat from the heat source, the temperature distribution of the iron plate net does not vary drastically.

Also, if radiant heat is used here, the iron plate grid near the heat source will become hot.

Also, when using convection heat, the heat guide applies the heat substantially uniformly throughout the cooking unit.

However, since the iron plate grid near the heat source is cooled by the cooling device, as a result, even if radiant heat and convection heat are used, the temperature distribution of the entire steel plate grid can be made uniform.

Therefore, by setting this uniform temperature to a temperature that does not cause smoke, no smoke will be produced no matter where cooking is performed on the griddle.

[Embodiments] Examples of the present invention will be described below with reference to illustrated examples.

FIG. 1 is a sectional view showing an embodiment of the present invention.

In this embodiment, a cooking unit 20 is installed in a cooking notch 12 provided in a table surface 11, which is the upper surface of a cooking table 10, the detailed illustration of the external shape etc. being omitted.
An inner frame 30 is provided on the cooking table 10 corresponding to the lower part of the cooking unit 20, and the inner frame 30 is surrounded by an outer frame 40.

The cooking unit 20 includes a frame 21 and this frame 2.
1, and an iron plate mesh 23 made of cast metal or the like placed on the upper surface of the transfer rod 22. The frame 21 has a rectangular planar shape, and has hanging tools 24 erected from its corners to hang from the upper surface of the table surface 11 corresponding to the ends of the cooking notches 12.

Therefore, when fixing this frame 21 to the table surface 11, the hanging tool 24 is placed in the cooking notch 1 of the table surface 11 so that the frame 21 is located in the cooking notch 12.
It should be multiplied around 2. Further, after the frame 21 is fixed to the table surface 11 in this manner, the griddle 23 on which cooking is actually performed is placed on the passing rod 22 passed over the frame 21.

Therefore, the griddle 23 on which cooking is actually performed comes into contact with the table surface 11 only at the tip of the hanging tool 24, which is almost a point contact, and there is no heat conduction from the table surface 11.

However, the iron plate net 23 can also be fixed to the cooking table 10 by other means without using the hanging tools 24 or the like.

Further, the inner frame 30 is provided with a swash plate 32 at the upper end of a box body 31 whose top is open, and this swash plate 32.
2 is formed with an opening slightly larger than the size of the cooking notch 12 on the table surface 11. Furthermore, gas pipes 3 are provided on both sides of the bottom inside the box body 31.
3 is piped. Also, these two gas pipes 33
A hot plate 34 is positioned in the opposite direction. Also, at the inner lower part of this inner frame 30, there is a steel plate mesh 23.
An oil receiver 35 is provided to catch oil that has fallen from the tank.

Further, on the lower surface side of the swash plate 32 of the inner frame 30, a heat guide 37 fixed to the swash plate 32 by a guide stopper 36 is provided so as to be parallel to the swash plate 32.
The heat guide 37 has one side slightly spaced apart from the inner surface of the box body 31, and the other side has approximately the same distance from the upper end of the swash plate 32.

Therefore, the combustion heat from the gas pipe 33 is transferred to the hot plate 34.
The air heated to a high temperature by the heating of the hot plate 34 rises from the vicinity of the hot plate 34, is guided by the heat guide 37, and reaches the iron plate net 23.
Also, at this time, the high temperature air that reaches the iron plate net 23 through the heat guide 37 reaches not only the periphery of the iron plate net 23 but also near the center of the iron plate net 23, heating the iron plate net 23 almost uniformly. It happens.

Note that the upper part of the swash plate 32 of this inner frame 30 is covered with the iron plate mesh 2.
3 and are spaced apart from each other at a height such that a gap is created between the lower surface and the lower surface of 3. Therefore, due to this gap, the conductive heat from the hot plate 34 does not directly act on the iron plate net 23.

Further, outside this swash plate 32, an outside air guide 51 is provided parallel to the swash plate 32, and an outside air introduction path 52 is formed by the swash plate 32 and the outside air guide 51, and a cooling device 50 is formed as a whole. ing.

The outside air introduction passage 52 also communicates with an outer frame 40 fixed to the cooking table 10 so as to surround the inner frame 30, and sucks outside air through a suction port 41 provided at the bottom of the outer frame 40. ing. In addition, due to this intake of outside air, the swash plate 32 becomes hot together with the heat guide 37, and the air located in the outside air introduction path 52 between the swash plate 32 and the outside air guide 51 also becomes high temperature. Therefore, as the high-temperature air rises, outside air, which is lower in noise than the temperature in this area, is naturally sucked in through the suction port 41.

Next, an example of actual use of this embodiment will be explained.

First, attach the frame 21 of the cooking unit 20 to the hanging tool 2.
4 to the table surface 11 near the cooking notch 12 of the cooking table 10 and hanging from the cooking notch 12.

Thereafter, the iron plate net 23 is placed on the passing rod 22 passed over the frame 21 of the cooking unit 20.

Next, the gas pipe 33 is ignited, and the heat from the gas pipe 33 heats the hot plate 34 to scorch it.
Then, the iron plate net 23 is heated by the heat from the scorching hot plate 34.

The heat from the hot plate 34 includes conductive heat, radiant heat, and convection heat.

Regarding conductive heat, the heat plate 34 as a heat source is provided below the swash plate 32, and the swash plate 32 is provided on the inner frame 30 inside the cooking table 10. 34 does not directly act on the griddle 23 provided on the cooking table 10.

Furthermore, in this embodiment, since the griddle 23 is suspended from the cooking table 10 by the hanging tools 24 and there is a gap between the inner frame 30 and the hanging tools 24, as a result, the griddle 23 is suspended from the cooking table 10 by the hanging tools 24. Regarding conductive heat, there is no influence on the iron plate netting 23.

Therefore, the iron plate net 23 is heated only by radiant heat and convection heat.

Also, within the heat added to this iron plate net 23,
Since the radiant heat from the hot plate 34 acts on the iron plate net 23 in inverse proportion to the square of the distance from the hot plate 34, the vicinity of the periphery of the iron plate net 23, which is close to the hot plate 34, is heated significantly. In addition, convection heat is transferred to the heat guide 37
, the entire area of the iron plate net 23 is heated almost uniformly. However, if all of these various types of heat are included, the portion of the entire iron plate net 23 that is close to the hot plate 34 (in the drawing, the left and right sides of the iron plate net 23) will be heated to a high temperature.

However, in the present invention, the swash plate 32 of the inner frame 30
Since the cooling device 50 is formed by providing the outside air guide 51 at the upper part, the cold outside air is drawn from the cold air introduction path of the cooling device 50 to the vicinity of both ends of the iron plate net 23 by the suction force caused by the increase in convective heat. This cold air flows into the iron plate net 23 at a position close to the hot plate 34 (in the drawing, on both the left and right sides of the iron plate net 23). Therefore, when considering the entire iron plate net 23,
The temperature becomes almost uniform.

This can be achieved by ensuring that the uniform temperature is lower than 230°C, for example around 210°C.
No matter where the food is cooked on the griddle 23, no smoke will be generated.

Further, at this time, if the outside air guide 51 is provided to form the outside air introduction path 52, the inflow of outside air due to the temperature rise in the outside air introduction path 52 can be efficiently and automatically performed.

After the griddle 23 is heated to a predetermined temperature in this manner, cooking materials such as meat, fish, etc. are placed on the griddle 23.

Then, the cooking material is cooked by the griddle 23 heated by the radiant heat and convection heat from the hot plate 34.

At this time, considering the entire iron plate net 23, the iron plate net 2
3, convection heat that heats the entire iron plate net 23 to a substantially uniform temperature by the heat guide 37, and a cooling device 50 that cools the area around the iron plate net 23. The temperature distribution is uniform.

Therefore, this uniform temperature can be maintained in advance through the iron plate net 23.
By setting the temperature to such a level that the oil applied to the griddle 23 or the fat from the cooking ingredients does not emit smoke,
No matter where the cooking ingredients are placed on the throat, they will not burn, and cooking can be done at the optimum temperature.

Note that when cooking with conduction heat, the heat comes into direct contact with the cooking ingredients, and may only fry the surface and not heat the inside. When heated, it can heat up to the core of the cooking ingredients.

The embodiment shown in FIG. 2 shows a case where a cooling pipe 53 is attached as a cooling device 50 above the swash plate 32 of the inner frame 30.

When formed in this manner, the temperature distribution of the entire iron plate net 23 can be made uniform by simply determining the amount of air supplied to the cooling pipe 53 according to the amount of heat of the hot plate 34.

In the embodiment shown in FIG. 1 as well, the outside air can be introduced through the suction port 41 by forced intake using a fan or the like.

[Effects of the invention] As explained above, in the smokeless cooker according to the invention, since there is a gap between the swash plate and the griddle, conductive heat from the heat source does not directly act on the griddle. , the heat used for cooking is only convection heat and radiant heat.

Therefore, since the iron plate net is not partially heated by conductive heat from the heat source, the temperature distribution of the iron plate net does not vary drastically.

Also, if radiant heat is used here, the iron plate grid near the heat source will become hot.

Also, when using convection heat, the heat guide applies the heat substantially uniformly throughout the cooking unit.

However, since the iron plate grid near the heat source is cooled by the cooling device, as a result, even if radiant heat and convection heat are used, the temperature distribution of the entire steel plate grid can be made uniform.

Therefore, by setting this uniform temperature to a temperature that does not cause smoke, no smoke will be produced no matter where cooking is performed on the griddle.

[Brief explanation of drawings]

The drawings show an embodiment of the present invention, with FIG. 1 being a sectional view and FIG. 2 being a sectional view showing another embodiment. 10...Cooking table, 11...Table surface,
12...Cooking missing part, 20...Cooking unit, 21
... Frame body, 22 ... Passing rod, 23 ... Iron plate net, 2
4... Hanging tool, 30... Inner frame, 31... Box body, 3
2... Swash plate, 33... Gas pipe, 34... Hot plate, 3
5... Oil pan, 36... Guide stop, 37... Heat guide, 40... Outer frame, 41... Suction port, 50...
...Cooling device, 51...Outside air guide, 52...Outside air introduction path, 53...Cooling pipe.

Claims (1)

[Scope of Claim for Utility Model Registration] 1. Formed by placing a griddle in the cooking notch that is cut out in the table surface, which is the upper surface of the cooking table, and providing an inner frame inside the cooking table corresponding to the lower part of the griddle. In the cooking device, the inner frame is formed from a box body and a swash plate provided continuously on the upper edge of the box body, a gap is provided between the swash plate and the iron plate grate, and a heat source is placed below the swash plate. A smokeless cooking device characterized in that a heat guide is provided between the heat source and the swash plate, and a cooling device for cooling a griddle is provided in the gap between the swash plate and the cooking table. 2. The smokeless cooking appliance according to claim 1, wherein the cooling device is formed by an outside air introduction path that sucks outside air by heating the swash plate. 3. The smokeless cooker according to claim 1, wherein the cooling device is configured as a forced air blower of outside air.